Still rocking the free Rio Star grapefruits I got from TexaSweet, I started thinking about some grapefruit pie.
I searched high and low until my fingers fell off and my eyes started bleeding, but the only recipes I could find for “grapefruit pie” involved strawberry gelatin. While I’m sure that’s a great recipe – why else would it be ALL OVER the internet – I was imagining something more like a fruit custard, and less like a Jell-O mold.
Then a recalled a conversation I’d had recently about buttermilk pie.
It was all gravy after that. Couple experiments, each more yummier than the last, and blammo, Grapefruit Buttermilk Pie. I know it sounds a little weird maybe, but as my li’l brother pointed out, it tastes like Froot Loops and Froot Loops are good. Don’t embarrass yourself by denying that.
Plus the inside of the pie is naturally pink and that’s cute as hell.
- 1 deep dish pie crust, unbaked
- 2 eggs
- 2 teaspoons grapefruit zest
- ½ teaspoon lemon zest
- ¾ cup sugar
- ½ cup milk
- ¾ cup red grapefruit juice, fresh (about 1 grapefruit)
- 1 stick butter, melted (8 tablespoons; ¼ pound)
- 3 tablespoons flour
- For garnish: 1 grapefruit cut into segments (supremes)
- Preheat the oven to 400 F
- Prick the bottom of the crust all over with a fork.
- Beat the eggs in a large bowl.
- Brush a little of the eggs over the bottom of the crust and put into the oven for 5 minutes to pre-bake.
- Add the zest and sugar to the eggs and mix well. Add the milk, juice, and butter and mix.
- While whisking, sprinkle to flour in until all is combined well.
- Pour into the hot crust and bake about 40 minutes, until a knife inserted in the middle comes out clean.
- Let cool completely and garnish with grapefruit segments.
If you liked this recipe, you’ll probably also like Classic Key Lime Pie!
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